Food & Dining

Kitchen Whiz: Here's How to Reinvent the Classic Sinigang

Imagine the rich, sour soup of sinigang warming up your stomach, invigorating your body, and giving that asim-sarap feeling with every serving—heaven, right? Truly, it's one of the best comfort foods out there, one that you can eat everyday sans the umay factor. With different cooking techniques and experimentation nowadays, this Pinoy classic now comes in all forms—endless possibilities to experience eating sinigang on a whole new level. We recently discovered a recipe that might as well be included on the menu of your next brunch with the fam. The twist? It's crunchy, a combo of two favorites—and oh, the gravy is to-die-for!

4. Heat the oil and saute the marinated pork. Add the soup broth and calamansi juice and simmer the pork until fork tender.

5. Add the vegetables and cook. Remove the pork from the broth. Reserve the broth.

6. Dredge the pork in the seasoned flour and deep fry until golden brown.

7. Combine the gravy mix in a pot and cook with the tamarind soup base. Season with calamansi juice.

8. Place the pork belly in a sizzling plate and pour the gravy onto it. Garnish with the tomatoes, haricots verts, and shallots. Serve with the extra soup, ensaladang talong, and crispy kangkong on the side.

Recipe from Chef Brando Santos of Benedetto Restaurant of Estancia Resort Hotel (if you prefer to skip kitchen time and go straight to devouring the sinigang, head over to Estancia Resort, Zone II, Barangay San Jose, Tagaytay City, Cavite)